Gypsy tart help - JK

Yummy, I have no idea but I cliked on this thread because i'm on a diet and craving food lol! Is that like the lovely caramel tart we used to get at school?

I'm no expert but half fat stuff tends to be thinner so maybe that's why it hasn't set, more watery maybe?

I just had to Google as I'd never heard of a Gypsy Tart before (and I lurve puddings). It sounds scrummy.

I wonder if it needed the higher fat content of full fat evap. milk?

<De-lurking for a minute>

You need to beat it till tiny bubbles come to the surface, and stay there. If it's an electric hand whisk you're looking at 15 mins minimum. And half fat? ? It's a tart filled with fat and sugar, you can't mince about....

I'd suggest full-fat and beating for longer. The muscovado is right though.

<CRASH> JK - tried to PM you but had no luck - thank you so so much for sending me that book - will read it now that F has stopped scaring me to death ?

one thing tho - can i please refund you the postage? really hate the thought of you being out of pocket for being kind...... </CRASH>

Can you freeze gypsy tart?

Swampy, no you cannot ?. And keep it as long as you like, we won't need it again for a while, I'm sure.

Sunset, I doubt it. I never have.

? i didn't want you thinking me horribly rooooooode for not letting you know it had arrived but F gave me a terrible scare on wednesday and i am spending a lot of time checking she isn't blue again ?

you are a total star tho - so ? again

Thank you, more beating and forget the half fat. Check.

Still ate it though.

with a straw? ?